Unleash Your Sweet Creations: The Art of Plant-Based Dessert

Rosemary Chocolate Chip Cookie Recipe

Prep Time: 5 Minutes Cook Time: 15-20 minutes Total Time: 20-25 minutes Serving: Makes 2-2.5 Dozen Cookies

Ingredients for Cookies:

• 1 ⅓ cup All-Purpose White/White Whole Wheat Flour (See Chef's Notes for Gluten-Free below)

• ½ cup Coconut oil (melted)

• ½ cup Cacao Nibs/Chocolate Chips

• ¼ cup Agave Nectar or Maple Syrup

• ½ cup Non-Dairy Milk

• 2 tablespoons finely chopped Rosemary (optional)

• 1 tablespoon ground Flax Seed

• 2 ½ teaspoons pure vanilla extract or ½ vanilla Bean Stock

• ½ teaspoon Baking Soda

• ½ teaspoon Salt

Tools:

• Three Mixing Bowls

• Measuring Cups/Spoons

• Half Cookie Sheet Pan (18 by 13 in or 46 by 33 cm) lined with Parchment Paper or Vegan Butter

Instructions for Cookies:

1. Pre-Heat Oven: Preheat the oven to 350°F (177°C).

2. Mix Coconut Oil and Rosemary: In a mixing bowl, blend together the melted coconut oil and rosemary until smooth.

3. Combine Dry Ingredients: In another mixing bowl, thoroughly combine all the dry ingredients and set them aside.

4. Mix Wet Ingredients: In the final bowl, mix the agave nectar, non-dairy milk, and vanilla extract thoroughly.

5. Combine and Mix: Add all contents, including the rosemary and coconut oil, to the large bowl. Mix everything using your hands until you achieve a cookie dough texture.

6. Form Dough Balls: Scoop 2 tablespoons of dough to form 12 dough balls and place them onto the parchment-lined cookie sheet.

7. Bake: Bake in the preheated oven for 10-12 minutes or until the bottom of the cookies turns golden brown.

8. Cool and Serve: Allow the cookies to cool for 3 minutes on the baking sheet, then transfer them to a cooling rack to fully chill. Enjoy them warm if desired.

Storage:

• Store the cookies in a container with an airtight lid. They can be served with ice cream or enjoyed as is.

Chef's Tips:

• Melt the coconut oil before using it by microwaving or using the stovetop for 30 seconds.

• Cacao nibs can be replaced with non-dairy chocolate chips.

• Finely chop the rosemary or use pre-chopped rosemary.

• Gluten-Free Option: If using gluten-free flour, substitute 1:1, meaning 1 cup of wheat flour for 1 cup of gluten-free flour.

• Gluten-free flour requires a binder, so add 1 flax egg or chia egg (1 tablespoon flax meal or chia seeds mixed with 3 tablespoons water; let sit for 10-20 minutes in a cool place until it thickens).

Enjoy the unique blend of rosemary and chocolate in these delicious cookies!